Perfect Baked Potato
This baked potato has a crisp, golden skin, and is light and fluffy on the inside - a perfect baked potato. Serve with a dollop of sour cream if you like. Great comfort food!
This baked potato has a crisp, golden skin, and is light and fluffy on the inside - a perfect baked potato. Serve with a dollop of sour cream if you like. Great comfort food!
Love baking potatoes this way. I usually have large potatoes so I have to bake them a long time. I usually have the oven on 350 or 400 degrees depending on how much time I have for them to bake. Baking them longer (2.5 hours or so) at 300 is great, but I usual don't have that kind of time. I coat these with the oil, and then generously sprinkle crushed sea salt and then sprinkle garlic powder on them. Of course, we love garlic, so this is yummy to us. Our family then top these a variety of ways. Oh, I put these directly on the rack in the oven and have a drip pan on the next rack down to catch anything. This works well for me. These are so delicious!Read More
Love baking potatoes this way. I usually have large potatoes so I have to bake them a long time. I usually have the oven on 350 or 400 degrees depending on how much time I have for them to bake. Baking them longer (2.5 hours or so) at 300 is great, but I usual don't have that kind of time. I coat these with the oil, and then generously sprinkle crushed sea salt and then sprinkle garlic powder on them. Of course, we love garlic, so this is yummy to us. Our family then top these a variety of ways. Oh, I put these directly on the rack in the oven and have a drip pan on the next rack down to catch anything. This works well for me. These are so delicious!
45 minutes at 400 degrees F. 60 minutes at 350 degrees F. 90 minutes at 325 degrees F.
For those who don't want to use the oven, these bake in the microwave beautifully. After scrubbing the skin clean, I pierce the potatoe, generously rub olive oil or canolla oil and sprinkle kosher salt and/or garlic powder all over the potatoes before placing them into the microwave on a paper towel. Then I cover them with a dry paper towel and on top of that I place a couple of wet paper towels. Bake on high for 10 to 20 minutes depending on size and number of potatoes. Remove top paper towels, sprinkle more salt/garlic if desired,turn potatoes over and cook another 5 to 10 minutes as needed. The skins are always delicious, tender and crispy. I often make twice-baked or stuffed potatoes this way, with a variety of ingredients in the "stuffing".
Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on (with all our typical add-ins, not what the recipe calls for)! I always ate the skins before, but not because I thought they tasted good or anything. However, the skins are worth eating with this recipe!! I did change the temperature of the oven to anywhere between 350 to 400 degrees (depending if I'm making something else or what not) and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!! :)
I usually microwave my potatoes just to save time, but in truth, these are so much better. I did cheat because I used huge potatoes and microwaved for about 10 minutes then cooked in the oven. They came out perfect. Also, I used table salt, but you really need to go with a course salt like Kosher salt. Topped with Garlic Butter (also off this site) and sour cream.
Great recipe for classic comfort food! I haven't done this in years, as I'm so used to doing them on the grill, or cheating and doing them in the microwave! But, my husband really wanted that "old school" way of a baked potato from the oven tonight so I thought I'd indulge him. It was soooo good - especially with all the fixen's: butter, salt, pepper, bacon bits, chives, and a little sour cream! Simply perfect!
Easy. I love baked potatoes that you get at the restaurant but I could not get the same taste with the potatoes that I did at home, until now. I was very pleased, added butter and sour cream and I was in heaven.
Perfect Potatoes! We like to use Sea Salt. Tip to figure out if a potato is fully cooked: drop it on the counter or stovetop. If it bounces it is not done baking. If it doesn't bounce it is ready to add your favorite toppings. We like sour cream, and bacon in addition to the cheese and butter listed here.
It's hard to go back to any other method once you've had baked potatoes like this. A local up-scale eatery upped the ante on these by preparing a rub containing kosher salt, pepper, onion and garlic powder and a small amt of WHITE SUGAR. Rubbed over the olive oil/ butter coating and cooked at hi-temp, this creates a caramelized, very crispy shell that is fantastic for special occasions.
Loved you posted how to cook a baked potato properly. All my life I believed you had to wrap them in foil, until I visited the Potato Museum outside of Pocatello, Idaho. Foil was a decoration that restaurants added later, and will make your baker gummy inside. They suggest washing the potato well, rubbing oil or butter on the outside, and bake a med potato at 350 degrees for an hour. Test by gently squeezing the sides for give. If you're ever up that way, don't miss this awesome little museum, they have signs all over that say "FREE TATORS FOR OUTA STATERS!" and they do serve you the best baked potato you have ever experienced in your life !
Can't miss with this recipe. I also like to use sea salt instead of regular salt.
It's, you know, a baked potato. But a REALLY good one. I used Kosher salt on mine and was pretty generous with the olive oil. I love the crispy skin, and the inside was pretty fluffy but not dried out. I had some pretty big potatoes, so I upped the temp to 385 and just let them go until they were done (per the time-honored squish-test); for me it was just under 2 hours. My kids were all over it, too, so I guess this one's a winner! **Added later - my sister reminded me about the baked potatoes from a steak house she served at years ago: coated in freakin' BACON GREASE, fresh ground pepper and kosher salt. They were good. I mean GOOOD. Try it if you dare.
I liked the skin on this, however, next time I will use butter flavored pam vs. the olive oil, & use just a sprinkle of salt. The inside came out perfect, I topped it w/ cheese dipping sauce (on this site) & broccoli, mmmmmm. Thanks CURLEEGIRLEE ;)
This is how I make my baked potatos after asking a restaurant how they get their potatos so fluffy inside. They said the salt (I use a course salt) brings out the water in the potato - so it is fluffy. I do sometimes wrap in foil to bake.
I thought it was a joke that someone put a recipe on here as to how to make a baked potato. I decided to try this recipe. Am I ever glad I did! This was by far the best baked potato I have ever had in my life!
The title of this recipe is perfect - it IS the perfect baked potato, especially when you do what the top reviewer suggested and nuke it first for 5 minutes, then bake at 350 for 45 minutes. Perfect, creamy consistency. No other way to bake a potato for me in future!
This recipe reminded me why it is so much better to bake potatoes in the oven than in the microwave! Also - I make these in batches when I get potatoes on sale from the store. I keep a couple in the fridge to heat up the next day or two, and I use the rest to make potato skins, twice-baked potatoes or hash browns. Potato skins can easily be frozen and cooked later if you have a small family like I do and you make too many!
I thought a baked potato was the same regardless of how it was cooked. This recipe changed my mind! It flavors the whole potato. My guests didn't know that I made them "special" but kept saying how much better they were than normal. I had huge potatoes, so I cooked them at 300 for 2 1/2 hrs. If they are big, start them early because you can always keep them warm in the oven. Also, I don't like crispy skin potatoes, so I followed the instructions but wrapped them in foil individually to cook. Awesome!
Absolutely delicious! After heating in microwave for five minutes, I poked holes in each BAKING POTATO, "greased" in a ziploc bag with olive oil, and then lightly rolled on a plate of Kosher salt. I put in a 8 x 8 greased baking dish at 350 degrees for 45 minutes. Served with sour cream, shredded cheddar cheese, and bacon.
I always make my potatoes like this except instead of olive oil, I rub my potatoes with a "little" bacon grease not a lot.[ and the audience gasps ] The skin crisps up and it tastes delicious. I also poke holes in my taters with one of my metal skewers. I also cook my sweet potatoes the same way.
I took one reviewer's advice and microwaved the potatoes 5 min before placing them in the oven. They turned out amazing!
I cooked 4 extra large potatoes for 1.5 hours at 400 degrees...they were awesome!!
I guess my potatoes were too large, but this took a lot longer than what the recipe called for. Also, there was oil burned drips in the bottom of my oven, yuck!*** Update 10/13/12 .. this worked perfect on my medium potatoes and I put some tin foil down on the bottom, no mess, the salt was perfect. Sorry for the bad review before, as it was my fault.
These potatoes turned out great! It was a small mess trying to get those darned potatoes lightly coated with olive oil (First I tried a paper towel but ended up using my hands) and next time, I think I'll take MC_MA_OF_3's advise and used butter flavored Pam...I'll spray it on those guys! Ofcourse, we like our potatoes loaded so we topped them we cheese, chives, sour cream...the works! Went well with our dinner (in fact, some of the gravy from the main meal tasted well on them too!). I never added anything to the skins before...but never again will I leave them plain either! Thanks for sharing!
FANTASTIC!! I made these last night for the Fiance and I to go along with our NY Strip Steak and haricot verts. This was the first time he ate the entire potato (usually I "bake" them in the microwave)! Scrubbed the skins first then rubbed olive oil and kosher salt on them. 350 oven for about 1 hour results in a perfect baked potato; crisp golden skin on the outside and nice and fluffy on the inside! I topped with butter, shredded cheese, crumbled bacon, sour cream, and fresh cracked pepper! YUM!
Yum! Put olive oil in bag. Pricked potatoes with fork and put in bag one at a time. Sprinkled garlic powder and kosher salt on skin and placed right on edged cookie sheet. I baked at 375 for 60 min and they were perfect. Thanks for a great way to season the skin!
completely perfect!this is my first time bake potatoes and cluelessly follow what this recipes and reviews said and the result is a compeletely perfect baked potatoes. simple and delicious. adding 10 minutes pre heat with microvawe saved my time and created a tender and soft texture of potato.
My potatoes were apparently larger than medium size, because 90 min on 300 was definitely not enough to cook them. They were still hard. I ended up turning the oven temp up to 350 and cooking them 30 more minutes. I love the olive oil and salt, but I think the temp and cook time in this recipe should be tweaked.
Perfect baked potatoes, but did up the temp to 375.
Terrific potatoes! They were just right on the inside. We put on an au jous-type sauce from a cube steak (quick cube steaks from food.com w/ 2 gravy pkgs and mushrooms added) recipe I made and some Bill's Blue Cheese Dressing (awesome) that we put on too. It was so wonderful that we ate every bite, skin and all!
This is the closest to a restaurant baked potato I have evr cooked, only the skin was better! Because my potatoes were large I turned the oven up to 375 and cooked them for 90 minutes. Tey were fluffy and perfect inside. I made loaded baked potatoes with butter, sour cream, cheddar cheese, pulled pork, bacon, barbeque sauce and scallions.
TIP: Put the potato directly on the oven rack. I always bake at 400 for 1 hour. Makes the skins crispy and delicious. Kosher salt works best.
CURLEEGIRLEE has figured out the secret to the world's best baked potato here. There just seems to be something about rubbing the skin with olive oil... either that or I musta been really, really hungry. I also used kosher salt. Whatever, it was well worth the wait. This is now the only method we will be using for our baked spuds, and thanks!
Can't go wrong with this one. I cooked and crumbled a couple of pieces of bacon to add at the end. Yum!
I know this is silly, but with all of my cooking and baking experience, I can't bake a potato to save my life! Potatoes are my least favourite vegetable... but my husband is a Brit, and this is obviously a staple for him. He loved this recipe and I even enjoyed it! Thanks!
Good 'ole fashioned baked potato that is easy to prepare ..but be warned it takes a long time.
I never thought I'd be following a recipe to bake a potato, but I made this recipe using garlic salt instead of regular salt and I baked these at my usual temperature of 400 degrees for one hour. I really don’t think a 300 degree oven is necessary and it takes just way too long. I garnished these with green onion tops.
This was by far the best baked potato ever! I did cheat a little though. I cooked it on HIGH for 5 minutes in the microwave. I mixed olive oil with coarse salt in a ziploc bag and mixed it all together. Then I placed the baked potato on the oven rack for 35-45 minutes on 350 degrees. Delicisio!
Don't know why this works so well, but it does! Even tastes better than grilled 'baked' potatoes. By using smaller potatoes, if you're having a larger meal with other sides, you can greatly reduce the cooking time. I also found that if I start the potatoes early and then wrap them in foil when they come out of the oven as I'm preparing the rest of the meal, they will retain a ton of moisture and because super moist! If they cool off, just throw them back into the oven, wrapped in foil, for about the last ten minutes of cooking time to finish your meal.
I have always just used aluminum foil to keep moisture inside the potato, which is very unhealthy. I did it this way and they came out so perfect and fluffy. My husband and I were so impressed. I did put a pan covered in foil at the bottom of the oven to catch the drippings and boy I'm glad I did. Messy, but so worth it. Thanks!!!
I baked them at 375 degrees for one hour, and I used corn oil instead of olive oil. They came out great! My family loved them. I'll definitely be making these very often.
These were the fluffist potatos I have ever had. I didn't mess with the temp or anything. I made the exactly and I am glad I didn't listen to anyone else. Simple and amazing.
This is an excellent way to bake a potato. The flesh inside was SO tender! I normally baked mine rubbed with olive oil and kosher salt but not at this low temp or for this long. My skin was crisp, not overly though and like I said the insides were oh, so good! I love the tip somegave many reviews ago about putting the potato into a plastic bag and then the oil and coating it that way, great idea thank you!! I did cook mine at 325° as I was also slow roasting some plum tomatoes at the same time. Thanks again!
Really delicious potato! Seems silly but I have gotten into the habit of nuking my potatoes and could not remember how long I needed to cook them in the oven. I microwaved for 5 min as another reveiwer suggested and baked for 45 min at 350. It was so delicious my husband ate the skin (he never does that)
To cut down on the mess, put the potato in a freezer bag and oil it that way. Then place oiled potatoes on a cookie sheet and lightly sprinkle Kosher or Sea salt all over it. The salt and oil add a nice texture and flavor to the skin, why the inside stays light and fluffy. Top with your favorite combination.
My potatoes turned out perfectly as predicted. I did skip the cheese. Thanks for the recipe!
Perfect delicious baked potato!!!! My family went nuts over these!!! I added chopped beef bbq....yummy!!!!
I rubbed the potatoes with Roasted Garlic Olive Oil and used kosher salt. Loved the salt added to the skin. I microwaved the potatoes for a few minutes to get the cooking started, then put them in a plastic bag and rubbed them with the olive oil. I roasted them at 375, because 300 seemed too low. They took an hour. We used these for our Meatless Monday dinner and filled them with lots of goodies. I will bake potatoes this way from now on.
My family really liked this recipe. I made a whole 5lb. bag of russett potatoes (which was a total of 10). I put olive oil in a small bowl and used my silicone brush to put the oil on them. Then I just salted the potatoes to my taste. They baked a little less time than the 90 minutes (propably 10 min less). They were great. We really never ate baked potatoes in our house but we will now. We just added butter and sour cream to our potatoes accordingly. Thanks for the recipe!!!
This is such a simple,GOOD recipe! I like garlic so I used garlic salt instead of reg salt. I have gotten rave reviews from the family over what is usually a bland, boring side dish.
The perfect potato is right! I just discovered this on my own. I use sea salt and up the oven to 425 for one hour - makes a perfect crunchy skin and a beautiful, fluffy inside! I use the large baking potatoes. Mmmmmm - heaven !!!
Excellent recipe. The skin was nice and crisp. Yummy!
real good!enjoyed making and will make again...thanks..
I think the baking time is off, but the preparation method is perfect! :) I usually just pierce and bake, but we tried with the olive oil and salt this time on the skin and it was wonderful! I bake mine (yukon golds, medium sized) at 375 for 1 hour and they come out perfect. We top ours with a little s&p, sour cream and cheddar cheese. Yum!
DELCIOUS! I went with a review and poked holes with. Fork then stuck it the microwave for 5 minutes. Then cooked them at 350 for about 45 minutes, they came out perfect!
I had it in the oven for 2 hours and they were still hard! I ended up getting frustrated and sticking them in the microwave at the end.
I love these potatoes! I'm a very busy grandmother, so I do these in the crockpot..roll in olive oil, pierce the skin and roll in Kosher salt and wrap in foil.. let them cook on low all day..super good & easy
I have to disagree. There is no way a nuked spud can come out like this, not even close. This recipe is so obvious when you think about it yet I had been baking mine in foil all this time. Thanks so much. I am making some tonight to go with my MarketDay roast beef.
You wouldn't think you'd need a recipe to make a baked potato, but this came out so much better than mine usually do! It was fluffy and had crispy flavorful skin. Very good recipe, I'll make them this way from now on. Thanks!
This is my first review & it's on something as simple as a baked potato. However, this is a great recipe. I like to eat the skins & cooked this way they are perfect. The insides are nice & fluffy. The timing is perfect & worth the wait. This would be a great base recipe to use to try other variations.
Excellent baked potatoes! I am very generous with the olive oil, rotating the potato and using a brush to coat well before baking. I also use fresh ground sea salt... mmm, can't beat this flavor. Sometimes I sprinkle a tad of garlic powder on prior to baking. After baked, I usually make a cut like a cross and open the potato like a flower, add a large pat of butter, the cheddar cheese, bacon crumbles, sour cream, then salt and pepper to taste.
My potatoes were HUGE, it would have taken 4 hours at 300 degrees! That's just not practical, so I took the advice of the Idaho Potato Council and cooked them at 450 degrees and it still took an hour and a half. However the salt gave the potato skins a nice taste.
Only used this for the salted encrusted skin. It was great.
These were very good. I love the idea of seasoning the potato w/ salt before cooking. It really makes the skin taste so much better. My only problem was that the skins weren't as crispy as I would like. Possibly because I partially cooked them in the microwave first to cut down on cooking time. Next time I'll do them entirely in the oven to see if it that makes a difference. Otherwise, the best recipe I've tried so far! Yum!
with the exception of the twice baked potato (also on allrecipes), this is the only way i do a baked potato now. just cut an X on top (but not all the way) once baked and give the base a squeeze and out comes the light & fluffy potato. then top with whatever your heart desires...
It was so hot that I didn't want my oven on for 90 minutes so I nuked the potatoes for 5 minutes on each side (I didn't want to deal w/ trying to oil & salt a hot potato so I did it before I nuked them) & then cooked them at 325 for about 30 minutes. I stuffed them w/ Zesty Slow Cooker Chicken Barbecue (from this site), cheddar cheese & onions.
We like our potatoes with very crispy skins. This just barely cooked the potato and left the skin soft. We cook ours at a minimum of 450deg., for an hour. First they are rubbed in olive oil with chopped Rosemary and Kosher salt and allowed to sit around 10 minutes prior to baking. The skins are wonderfully crisp. For special holiday dinner we add creme frache with a tablespoon of very good caviar. Along with melted unsalted butter this is really great.
This is a great recipe for baked potatoes! We had a "Potato Dinner" consisting of baked potatoes and lots of toppings. Such as cubed ham, cheese, sour cream, butter, chives, and what ever we could come up with. It was great for a change! We will have this again for sure!!!
My potatoes turned out great! Loved the olive oil/salt rub. I ended up stuffing my potatoes with grilled chicken cubes, ranch dressing, potato (used the inside of the baked potatoes), green onions, butter, and parsley with a cheese sauce topping and brocolli on the side. They tasted wonderful. My husband isn't a potato fan, but he raved on these. Thanks for the recipe!
This really was the perfect baked potato! I didn't add the cheese, but the olive oil and salt rub made big difference. The potato was light and fluffy. And the potato skin was delicious.
SO GOOD. i followed someone's advice and put the potato in the microwave for 5 minutes first, and then putting it in the oven for 40 minutes at 350 degrees. Instead of using salt I used garlic salt and it was SO GOOD, it was like eating cheesy mashed potatoes out of a large garlic french fry.
I made baked potatoes following this recipe with a couple modifications that another reviewer had shared. After cleaning them I put them in the microwave for 10 minutes total (I flipped them half way through), and then baked them for 40 minutes in a oven that had been preheated to 400 degrees. These were delicious, I will definitely be making these again.
Been following this same recipe for awhile and it always comes out "perfect"!
as many other suggested I heated them in the microwave first for about 7 minutes then I baked them in the oven for 1 hour
This proves that simple food really is the best. I used sea salt, and cooked a couple of these in my toaster oven. YUM.
My husband flipped over these baked potatoes ~ he ate the skin and everything! Thanks to reviewer "Melissa B" I was able to make the most incredible baked potato in less than an hour. I also nuked for 5 minutes, rolled in olive oil and kosher salt and then baked for 40 minutes and they were awesome!
I tried this.. but I think I'd rather stick to baking at 350 for 1 hr. And I never need to poke holes. Mine come out perfect just as well- nice and crispy on the outside and perfect on the inside!
Delicious. Changes: I wrapped it in foil and baked at 400 for 1 hour. The skin was so crispy and delicious! FINALLY I was able to find a restaurant quality baked potato recipe!
Until now, I've never been able to make a decent baked potato. They were either too dry, too overdone, too underdone, etc....Now that I've made this recipe, I will never bake potatoes any other way! I didn't measure the oil & salt, I just brushed the oil on one side of the potato with a pastry brush & then used my hands to coat the rest of the potato. Then, sprinkle on a little salt, rub, & voila!! The best. If you're not a potato peel eater, you soon will be!
This was very good the only reason I didn't give it five stars is because I like for the skin of my potatoes to be crispy and with this recipe they weren't. The skin was very soft and almost soggy. I made these exactly as the recipe states.
you can microwave potatoes (w/o oil and seasonsoning - just make sure to poke holes) for about 2-3 minutes a side, then put into 425 degree preheted oven for about 20-30 minutes - no longer - to finish cooking and crisp skin. The potato flesh is moist and tender and the skin is absolutely delicious and crunchy-crisp! It turns out more moist using large red-skinned new potatoes!!
This is a great recipe to get the perfect baked potatoe skin! Thanks.
Try XL tatters baked at 350 for 1hr and 15 mins. :)
This recipe ROCKS. I use the plastic bag method of applying the olive oil and use kosher salt to coat the potatoes. We love to cut up the skin and eat it mashed up and mixed with whatever fillings we add. so that the salt is dispersed throughout the potato. My kids love to request a "baked potato bar" for dinner so they can customize their own. We serve them with cheese, real bacon bits, sour cream, and butter. Great for a cool day to warm you up!
I rarely - if ever - have my oven on for 90+ mins, and I certainly wouldn't have it on that long just for a potato. What I do is to prepare the spud according to the recipe, but then I microwave it on kitchen paper for 2 or 3 mins, then turn it over for another 2 or 3 mins; it cooks just enough to have a bit of 'give' but not to be soft. Then I put it in the oven along with whatever else I'm cooking. Perhaps the end result isn't 100% as good as doing it in the oven the whole time, but it's definitely a great compromise.
I first reviewed this in September 2006. I've made these dozens of times since, both in the oven and on the BBQ. Last night they were an easy and tasty addition to our romantic steak dinner. The only change I made was now I rub the potatoes with garlic powder and salt. One more new edit, 6 years after first trying these. It is still the only way we bake potatoes, but after rubbing them with EVOO and sea salt, I give myself a 1 minute manicure by rubbing my hands and cuticles with that for a minute and then lightly rinse and pat dry. It feels amazingly good. I use the EVOO and salt on a regular basis, not just when we make these potatoes.
I am a huge lover a baked potatoe skin! And these are perfect! As the others have said I highly recommend you microwave them for 10 min and then preheat your oven at 400 and bake for 45ish mnutes! The skin is perfect. Thanks!
Follow the initial steps; piercing is good, to allow moisture to escape, but just do it right before they go in the oven. No need to measure olive oil - just pour some in one hand, or a folded paper towel, and rub each potato. You do not want them dripping in oil. Put rock salt on a flat pan - place your pierced potatoes on top of the rock salt. I prefer lining the pan with tin foil, because after baking, it's very easy to pick the foil up and put the rock salt in a container to use the next time! Rock salt helps draw moisture out of the potato. Use your rock salt for several batches, until it has become very dark. If you really think you need extra salt, sprinkle a tiny bit over the top of each one; most people don't need the extra salt, especially if using cheese, bacon, etc., all of which have salt in them! Instead of a 300f oven, I use a hotter temp. Forget the time schedule, as that varies with the size of potato - so with LARGE baking potatoes, for example, they may warm your house up with yummy smells, at 400f, for 1 1/2 hours! Love that! To make sure they are done, use a hot pad to gently massage your largest potato. The massaging also helps release remaining moisture from the potato. If it is soft all around, it's done! Rub off any remaining rock salt from the bottom - you do not want to eat it!! - and save for next time. Yes, as some commenters have said, if you are really in a hurry, potatoes can be microwaved a few minutes prior to baking. But I recommend saving
This is a pretty darn good baked potato. I admit, I usually go the easy route and nuke my potatoes. If I have time to stick them in the oven for an hour though, I will definitely make them this way. The skin was nice and crisp. I rolled the potatoes in coarse sea salt, which was perfect. I always eat my baked potatoes with shredded cheese, sour cream, and a little ranch dressing. Mmmm!
Just realized I never reviewed this. Back today to double check the directions. It makes a great potato. Sometimes I microwave the spuds for about 2 mins to speed up the cooking. Great thanks!
These are absolutely amazing. The skin gets crunchy and the inside is perfectly soft.
These are awesome!I followed suggestions and microwaved for 10 minutes first. Another suggestion was to put oil in baggie and shake potato in it. Then roll potato on plate with kosher salt. This worked out nicely. I also ended up baking for about 1.25 hours and they came out nice and tender.
I love this potato my family was amazed a potato could taste that good.Now they all eat them. Thanks Chef Barbie
I followed the recipe to a tee ... made no changes except we used sour cream vs. cheddar cheese ... wonderful ... don't make changes ... keep it simple!!!
This is by far the BEST way to bake a potato. I have done this every time I make them now and they are delicious. The skin is so good. Usually I eat the skin but it has never been as good as this. My husband loves them too!
This worked great. Topped mine with butter, salt, pepper, sour cream, bacon and chives----ultimate baked potato!
Nuked for 5 min. first;Baked at 350 for an hour.Perfectly done.
Wow! I upped the cooking temp to 350, and cut down the time to an hour. I also added a little red pepper, black pepper, and thyme to the olive oil/salt mixture. This was definitely the perfect potato.
This recipe is misleading in terms of time and temperature. The potatoes needed an additional hour at 300 degrees or the temperature needs to be increased. Every review says something to this effect. I read the reviews on recipes which I have never heard of. Guess I should have for baked potatoes too. Frustrating that after all of these reviews, it has not been fixed.